Estimate the temperature of the pan for your first and second treatments and describe the effects of temperature on the protein, fat, and water of your sample. Complete the chart and answer the following questions:
Estimate the temperature of the pan for your first and second treatments and describe the effects of temperature on the protein, fat, and water of your sample.
Complete the chart and answer the following questions:
Estimate the temperature of the pan for your first and second treatments and describe the effects of temperature on the protein, fat, and water of your sample. Include the name of the cut of steak you used.
What effects did you observe on the relationship between taste, texture, and temperature?
What was the recipe you selected for your final treatment? Describe the reasoning behind your selections of time and temperature.
Please give an example of another type of meat (protein) where the hot and fast cooking technique would be successful and an example where it would not. Explain your choices in terms of protein, fat, and water differences between those of steak and of your examples
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